- 750 g Montasio Dop
- 250 g milk
- 120 g flour for quick polenta
- 100 g lettuce
- 50 g fresh cream
- 20 g walnut kernels
- extra virgin olive oil
To prepare Montasio millefeuille, lettuce and polenta, cook the polenta with milk, a pinch of salt and 1 tablespoon of oil; pour it on a sheet of wet parchment paper, wrung and greased with a drizzle of oil. By wrapping the paper over the polenta, form a large salami about 8 cm in diameter. Let it cool by turning it occasionally to prevent it from flattening.
Eliminate parchment paper and cut the polenta salami into slices about 0.5 cm thick. Roast them on a hot plate for 1-2 minutes per side.
Keep 40 g of Montasio aside, cut the rest into very thin slices (20 g each) and trim them into squares of a size similar to polenta discs. Peel the lettuce and break it up. Blend the walnuts with about 60 g of oil.
constructed 12 puff pastry: on a polenta disk, overlap, alternating them, slices of cheese and lettuce; season between layers with the walnut oil and close with a disc of polenta.
melt in a saucepan the Montasio kept aside and cut into small pieces together with the cream and the remaining walnut oil and pour it on the puff pastry.
Garnish to taste with some walnuts and serve immediately.